Grapefruit Guacamole

Most store-bought guacamoles are preservative laden travesties made with more sour cream than avocado. That’s because avocado’s aren’t cheap, and they tend to discolor and spoil rather quickly. Luckily, guacamole is probably one of the simplest things you could possibly make in your kitchen!

I love a tart guacamole and usually opt to douse the avocados with a healthy squeeze of lime juice. This keeps the avocado nice and green and the citrusy tang is a nice juxtaposition to the creamy avocado. A few years back, I found myself with some avocados that were ready to eat, a bag of tortilla chips and zero limes. I was about to go ahead and make the guac with champagne vinegar, but as I was removing the avocados from the fruit bowl, I spotted a lonesome grapefruit.

As it turns out, grapefruit and avocado are a match made in heaven. The colorful juice vesticles add little gems of color, and the tangy, gently sweet juice plays nicely with the rich avocado. It may seem like a pain to peel each segment, but the segments don’t need to be intact; just split each segment open and pluck the vesticles straight into the bowl (am I the only one that thinks this sounds a little dirty?).

Grapefruit Guacamole

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Votes: 3 Rating: 2.67 You:

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The tart sweetness along with the slight bitter edge offset the creamy smoothness of the avocados well. Pickling the onions first keep them from overpowering the citrus and the cilantro adds a freshness that rounds out the guac nicely.

Grapefruit Guacamole

1

2

3

4

5

Votes: 3 Rating: 2.67 You:

Rate this recipe!

The tart sweetness along with the slight bitter edge offset the creamy smoothness of the avocados well. Pickling the onions first keep them from overpowering the citrus and the cilantro adds a freshness that rounds out the guac nicely.

Servings

Prep Time

-3 cups

5minutes

Servings

Prep Time

-3 cups

5minutes

Ingredients

1/4smallred onionminced

1grapefruiteach segment peeled

2avocadosmake sure they're ripe, roughly chopped

2tablespoonscilantrominced

1teaspoonsalt

hotsauceto taste

Units:

Instructions

Sprinkle some salt on the onions and use a squeezing motion with your hand to coax out some liquid. Rinse them with cold water, then pass them through a sieve and use a paper towel to remove as much water as possible.

Add the onions to a bowl. Roughly crumble the grapefruit segments removing any remaining membranes into the bowl. It's okay if some juice comes out of the grapefruit.

Add the avocado, cilantro and salt, then stir to mash up the avocado a bit, but leave some chunks. Serve with tortilla chips.

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Cool idea. Grapefruit in guacamole sounds like a fascinating addition!

http://unhipsquirrel.blogspot.com/ Unhip Squirrel

Oh WOW!!! I never would have thought of this! What a great idea. On the prowl for some ripe avocados…

http://chefpandita.com Yuri

Vesticles! *pandagiggles* I just don’t get commercial guacamole. It’s obvious that they’re filled with preservatives and other not-so-natural stuff. Would love to try your version, mine is always the same: avocado, lime juice, salt, cilantro.

http://operagirlcooks.com/ Coco a.k.a. Opera Girl

Whoa, what a completely unusual spin on guacamole. I’ve had salads with grapefruit and avocado on top, so this isn’t a total stretch, but I definitely never would have thought of it on my own!

http://wwww.blognewblack.com/ Liz Blogisthenewblack

I’m loving all the creative uses of grapefruit that I keep seeing lately!

http://moonfullofsoup.wordpress.com/ Miss Nom

Vesticles…. Oh lordy

Ronn Reeves

I just made this guacamole, but with Filipino-inspired ingredients. I used two segments of jabong (pumelo) fruit in place of the grapefruit, pickled the red onion in the salt and juice from a third segment of the jabong fruit, and finally added 2.5 teaspoons fresh squeezed calamansi (calamondin) juice. Came out excellent, great recipe! Thanks

http://bunnyeatsdesign.wordpress.com/ Genie

Ick. I would never touch store bought guac again either. I read the label on one and it said that it contained 3% avocado. To be honest, it just tasted like maynnaise and I’m sure the green colour didn’t come from the 3% avocado that was in it.

The combination of grapefruit and avo sounds fantastic, although I’m not sure if grapefruit and garlic would work since I love a garlicky guac.

Liz

The colours in that bowl are just gorgeous, and make the guacamole look even tastier

Angelar

I”m trying to taste this as I read it, and I love this balance. Avocados need a little to a lot of acid and this is a nice surpirse.

Rachel

Munching on this now. So unlike my normal cumin/garlic/lime laden guacamole. Fun twist on the norm.

http://www.michelletranny.com/ Michelle

Ingenius! Don’t know why this never occurred to me as grapefruit + avocado salads are quite common. Now if only there were a way to incorporate shrimp… shrimp + guac tacos perhaps?

http://essaychampions.com/ essay help

Great!

http://www.closetcooking.com/ Kevin (Closet Cooking)

I like the sound of grapefruit in a guacamole!

http://bigcitykitchen.com/ Amanda

This sounds fantastic – will give this one a try.

I usually add meyer lemons to my guacamole because I’m addicted to them, and when they’re in season I put them in absolutely everything (yes, my family is sick of them)

Stacey Snacks

must have cilantro in guac! I love the addition of the citrus Marc. hope all is well!

http://profiles.google.com/jenlaceda jennifer laceda

i read an article once that a woman sued (I believe was) Kraft because their Wholly Guacamole! contained little guacamole (only 2%). Guess what? She won the case! If I don’t enjoy your grapefruit guac, I am going to sue you! Just kidding, just kidding! I think grapefruit and avocado are a good combo! Very retro, like the 80’s and 90’s

I don’t think I’ve ever bought guac at the store! It’s never been appealing to me at all, because you’re right – ITS SO EASY! This sounds like a great combo and I can’t wait to try it =)

CJ

i couldn’t find grapefruit so i used grapes. not bad, not bad.

Coastal Gal

How wonderful! One of my favorite salads from a cookbook published in 1968 containing family recipes from the 1950’s & 60’s featured an “Avacado and Grapefruit Salad with Basic French Dressing”. To a kid in Texas in the late 1970’s that was some kind of elegant and tasty salad! I had never seen such an exotic combo.- The dressing was vinegar, olive oil, salt, dry mustard and tabasco sauce. When we would mix the dressing it was a beautiful silky consistency- perfect to balance the ‘cado and citrus. Thank you for your updated guac!

We used to get something similar to this at an authentic Mexican restaurant years ago. The owners were from Acapulco, and the guacamole was very chunky with pieces of grapefruit. I could not find an authentic recipe, so will have to try this one..